Hot and happening: burnt cheesecake
It’s probably not the most beautiful cake you’ve ever seen, but burnt cheesecake is a true mystery. Burnt and uncooked at the same time. Easy to make, but difficult to perfect.
Cheesecake originated in the Spanish town of San Sebastián in the Basque Country. In 1990, Santiago Rivera developed this recipe for restaurant La Viña, and it is still a hot item on the menu. It looks like a simple cheesecake, but to this day the exact recipe remains a mystery. Even though Rivera has been approached several times by major investors, he has never revealed the original recipe.
Nevertheless, Basque cheesecake can be found on menus around the world. From Istanbul to New York, chefs prepare this dessert, and it is incredibly popular. Many chefs make attempt after attempt to improve their recipe so that it comes a little closer to the original each time.
The cheesecake with its burnt exterior and custard-like interior is a must-try, and it can be made successfully even without the original recipe. The recipe from the book Basque Country by Marti Buckley, with tips from former La Viña employees, probably comes closest to Santiago Rivera’s recipe.
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